Are employees eating, drinking, or smoking away from food preparation or dish washing areas?
Are employees with illnesses, cuts and infection, restricted from handling food and clean dishes and utensils?
Employees are NOT wearing jewelry on their hands, wrists, or forearms. (employees involved in food preparation)
Are food handlers washing hands routinely and at correct times?
Is bare hand contact being prevented through the use of gloves, utensils, deli tissues, etc?
Is potentially hazardous food held below 41F or 135F?
Are all fruits and vegetables washed prior to service or preparation?
Is potentially hazardous food cooled uncovered from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours, under refrigeration in shallow trays, or in an ice bath?
Is potentially hazardous food reheated rapidly to 165F within 2 hours before being placed into hot holding units?
Is a metal-stemmed food probe thermometer with a range of 0-220F provided and used to monitor food temperatures?
If thin mass foods are being cooked, is a thin mass probe thermometer being used to monitor thin mass foods (ex. burgers, chicken, fish fillets)?
Are minimum internal temperatures being met and checked frequently?
Is raw meat that is waiting processing prevented form being held at room temperature for long periods or time?
Are cutting boards that are used to prepare raw meats cleaned and sanitized before being used to prepare ready-to-eat foods?
Is potentially hazardous food properly thawed: under cold running water, under refrigeration, or as part of the cooking process?
Are food preparation sinks cleaned and sanitized before each use?
Are kitchen wiping cloths stored in a sanitizing solution between uses?
Are utensil handles stored out of the food product?
Are all refrigeration units at 41F or below?
Is raw food products stored below ready-to-eat foods?
Are thermometers conspicuously placed in the warmest part of cooling units? (i.e. near door)
Is food covered after the cooling process?
Are freezers at 32F or below?
Is food stored out from under unprotected condensation/sewer lines?
There is NO evidence or pests or rodents?
Is food stored separately form personal items, cleaning and maintenance supplies?
Is all food and single-service items stored at least 6 inches off the floor?
Are dented cans separated for return or disposed of?
Are food storage shelves clean and in good repair?
Are utensils washing in hot soapy water, rinsed in clear water and sanitized for one minutes with a 50-200 ppm chlorine or a 150-400 ppm quaternary ammonium solution?
Do hot water sanitizing machines have a final rinse of 180F?
Do chemical sanitizing machines provide: 50 ppm-200 ppm chlorine?
Is tableware presoaked before washing?
Are all utensils air dried and stored properly?
Are tests kits provided and used daily or more frequently for monitoring the concentration of sanitizers?
Is the wash, rinse and sanitizer water kept clean?
Are food contact surfaces cleaned and sanitized after each use?
Are the gaskets and interiors of refrigerator free of debris?
Are the slicer and can opener blades free of food debris and metal shavings?
Are walls and ceilings clean, painted and free of holes?
Are floors in good repair and free of dirt, moisture and food debris?
Are outside garbage container lids closed?
Is the receiving and garbage storage area clean?
Are all handsinks easily accessible for washing hands?
Are all handsinks equipped with soap and single-use towels dispensed?
Do all handsinks have hot and cold running water available for washing hands?
Are all plumbing fixtures in the facility working properly, without leaking?
Are toxic chemicals labeled correctly and stored separately from food, equipment and utensils?
Are dining area wiping cloths stored in a sanitizing solution between uses?
Are clean lines stored on clean, dry surfaces?
Are all lights in kitchen areas shielded or have shatter proof bulbs?
Are all food preparation and dishwashing sinks indirectly drained to provide an air gap to prevent backflow?
Are all freezers and refrigeration units commercial grade?